Chocolate Egg Cream Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 5, 2002
The syrup is always added first in the glass because if you add milk first, you can't tell how much syrup you are adding. This makes portion control impossible in a restaurant. My problem with this receipt is the use of the term "cup". If you put selzer in a cup, then chill it, it becomes flat. Traditionally there is only one acceptable syrup for an egg-cream. That is "U-Bet" syrup. The key to a good egg cream is to have highly carbonated selzer, well-chilled milk and a well mixed combination befgore the selzer is added. The amount of milk here is a bit much. You need a higher selzer to milk ratio for the best egg-cream. There are two parts to adding the selzer. First you add and stir till the mixture bubbles to the top. Then stop. Then add more selzer. The best egg-creams have a froth of chocolate bulles on the top. It is difficult to make a good egg cream without a seltzer bottle. Not impossible, but difficult. You can also make vanilla egg-creams. The best glass for an egg cream is the coca-cola soda-fountain glass with the bell-shaped top.
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Reviewed: May 28, 2008
When I was a little girl in the Midwest we always called this "Chocolate Soda" not to be confused with a "Chocolate Coke". I remember that the canned Hershey's syrup was always used, then milk, and finally it was all finished off with cold, cold, cold seltzer. Absolutely yummy!
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Reviewed: Apr. 23, 2009
Not good! My friend and I had to chug them so that we could tolerate them and not waste them.
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Cooking Level: Intermediate

Reviewed: Apr. 9, 2011
It tasted like watered down choc milk.
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Photo by Rae
Reviewed: Feb. 23, 2013
I thought this was pretty good. I didn't really measure the ingredients. My daughter really liked this but my son wasn't a fan. I would make this again.
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Cooking Level: Intermediate

Living In: Sierra Vista, Arizona, USA


 
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